Panettone Trifle

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This is a great recipe to use up your Christmas panettone, you can turn it into a wonderful festive dessert!

about 10 - 12 servings

Medium 90 Minutes

Ingredients

Ingredients

For the recipe  Panettone Trifle

For the Jelly:

425 g Tinned Black Cherries (1 tin)
650 ml Cherry Juice
5 leaves Dr. Oetker Platinum Grade Leaf Gelatine

For the Panettone Layer:

450 g Panettone
15 ml Sherry (1tbsp)

For the Custard:

400 ml Whole Milk
250 ml Double Cream
15 g Dr. Oetker Madagascan Vanilla Paste (1tbsp)
6 Egg Yolks
50 g Caster Sugar
40 g Cornflour

For the Mascarpone Cream:

500 ml Double Cream
150 g Mascarpone
25 g Icing Sugar
15 g Dr. Oetker Madagascan Vanilla Paste (1tbsp)

To Decorate:

about 8 - 10 Black Cherries in Kirsch
10 g Orange Zest (zest of 1 orange)
about 15 g Dr. Oetker Dark Chocolate

preparation

Preparation

For the Jelly

Step 1: First up lets make the jelly layer, soak the gelatine leaves in a bowl of cold water to soften for about 5 minutes. Meanwhile pour the cherry juice into a large pan over a low heat. Squeeze the excess water out of the gelatine leaves and pop into the pan. Stirring gently heat the mixture until the gelatine has dissolved. 

Step 2: Drain the cherries but reserve the juice for later. Add the cherries to the pan and pour into your trifle dish – we used a 20cm diameter trifle dish. Pop into the fridge and let the jelly set for about 4 hours.

For the Custard

Step 3: While your jelly is setting it’s time to make the custard; pop the milk and double cream into a sauce pan with the Vanilla Paste. Bring to the boil and remove from the heat. 

Step 4: In a bowl whisk the egg yolks and sugar until light and fluffy and then whisk in the cornflour. Gradually pour in the hot milk mixture and whisk until smooth. Pour your custard mixture back into the empty saucepan and stir over a gentle heat until it thickens this could take 8-10 minutes, be careful not to let it boil. Pour into a clean bowl and cover the surface of the custard with greaseproof paper to prevent a skin from forming on the custards surface, leave to cool.

For the Panettone Layer

Step 5: Once your jelly layer is set, slice your panettone into thick slices; use a round cutter to cut circles out of the panettone. Layer up the circles of panettone to create 2 layers of sponge on top of the jelly. 

Step 6: Mix together 2tbsp of the reserved cherry syrup and sherry. Drizzle over the panettone.  

For the Mascarpone Cream

Step 7: Next up, time to make the mascarpone cream, pop the double cream, mascarpone, icing sugar and Vanilla Paste into a large bowl and whisk together with a hand held electric whisk until soft peaks form.

To Assemble your Trifle

Step 8: Once your custard has set, whisk up to loosen and spoon over the panettone – it is easiest to pipe the custard and fill in any gap between the panettone. 

Step 9: Next dollop the cream on top of the custard and smooth using the back of a spoon or palette knife.

Step 10: Pop the cherries on top of the cream, sprinkle over the orange zest and grate over the Chocolate. Your Panettone Trifle is now ready to tuck into and enjoy! Keep your trifle in the fridge until you are ready to serve.

Nutritional Information for the recipe Panettone Trifle

Per Serving Per 100 g / ml
Energy 2855 kJ
682 kcal
992 kJ
237 kcal
Fat 51.20 g 17.78 g
Carbohydrate 45.91 g 15.94 g
Protein 8.54 g 2.97 g

preparation

Preparation

For the Jelly

Step 1: First up lets make the jelly layer, soak the gelatine leaves in a bowl of cold water to soften for about 5 minutes. Meanwhile pour the cherry juice into a large pan over a low heat. Squeeze the excess water out of the gelatine leaves and pop into the pan. Stirring gently heat the mixture until the gelatine has dissolved. 

Step 2: Drain the cherries but reserve the juice for later. Add the cherries to the pan and pour into your trifle dish – we used a 20cm diameter trifle dish. Pop into the fridge and let the jelly set for about 4 hours.

For the Custard

Step 3: While your jelly is setting it’s time to make the custard; pop the milk and double cream into a sauce pan with the Vanilla Paste. Bring to the boil and remove from the heat. 

Step 4: In a bowl whisk the egg yolks and sugar until light and fluffy and then whisk in the cornflour. Gradually pour in the hot milk mixture and whisk until smooth. Pour your custard mixture back into the empty saucepan and stir over a gentle heat until it thickens this could take 8-10 minutes, be careful not to let it boil. Pour into a clean bowl and cover the surface of the custard with greaseproof paper to prevent a skin from forming on the custards surface, leave to cool.

For the Panettone Layer

Step 5: Once your jelly layer is set, slice your panettone into thick slices; use a round cutter to cut circles out of the panettone. Layer up the circles of panettone to create 2 layers of sponge on top of the jelly. 

Step 6: Mix together 2tbsp of the reserved cherry syrup and sherry. Drizzle over the panettone.  

For the Mascarpone Cream

Step 7: Next up, time to make the mascarpone cream, pop the double cream, mascarpone, icing sugar and Vanilla Paste into a large bowl and whisk together with a hand held electric whisk until soft peaks form.

To Assemble your Trifle

Step 8: Once your custard has set, whisk up to loosen and spoon over the panettone – it is easiest to pipe the custard and fill in any gap between the panettone. 

Step 9: Next dollop the cream on top of the custard and smooth using the back of a spoon or palette knife.

Step 10: Pop the cherries on top of the cream, sprinkle over the orange zest and grate over the Chocolate. Your Panettone Trifle is now ready to tuck into and enjoy! Keep your trifle in the fridge until you are ready to serve.

Nutritional Information for the recipe Panettone Trifle

Per Serving Per 100 g / ml
Energy 2855 kJ
682 kcal
992 kJ
237 kcal
Fat 51.20 g 17.78 g
Carbohydrate 45.91 g 15.94 g
Protein 8.54 g 2.97 g
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